Egg-Free Paleo Breakfast Bowls

When people switch to a grain-free diet, breakfast seems to be the biggest challenge. When eggs are also off the table, it can get really tricky. Sure, we could all just eat leftover dinner for breakfast or “normal food” instead of traditional breakfast foods, but sometimes that just doesn’t cut it.

I have a whole lot of breakfast recipes on this blog, but most of them are along the lines of muffins and scones; not necessarily the most nutritious breakfast choices. I love having them around for the occasional breakfast treat, and they make great snacks, but we all know it’s best to start the day off with a nutrient-dense meal.

And so I present to you: The Egg-Free Paleo Breakfast Bowls. Grain-free, nut-free, and either AIP compliant or easily adaptable to be so. I created four versions because I couldn’t decide on just one.

These recipes are all for ONE generous serving, but are easily scalable. They’re also easy to reheat, so are great to make a few day’s worth and have throughout the week.

Feel free to make these your own! Swap out sweet potato for a hard squash. Use more meat and leafy veggies and less starchy ones to make them lower carb. Grate the starchy veggies to make it more of a hash. Throw in whatever makes it your ideal breakfast. And of course if you still are able to eat eggs, these are all great with one on top! And by all means, throw some avocado on top for that good fat!

Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.

Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.

Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.

Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.

Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.

Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.

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Thank, Alice! The sausage meat was from my local market, they make it in house. And I can’t remember the chorizo brand… So I’m no help at all! 😐 There’s one I like that I can’t remember the brand at the moment, but will check next time I shop!